Simple Steamed Seafood Stew

This white wine seafood dish is one of the simplest recipes in Western cuisine. Even with the preparation and cooking time combined, BigBoy only took 20 minutes, making it a perfect 100-point dish for those who seek simplicity, speed, and deliciousness all in one!

This dish features seafood including cod fillets and New Zealand Tua Tua Clams, both of which cook quickly. The  Tua Tua Clams, easy to handle and naturally sweet, pair perfectly with the cod when steamed in white wine, complementing each other like a match made in heaven. Additionally, to balance the nutrition, I’ve added some vegetables, ensuring that this white wine seafood dish is rich in colour, aroma, and flavour.

Also, if you have lemons at home, consider squeezing a bit of lemon juice before eating; this will further enhance the freshness of the seafood and make it more appetising!

Ingredients

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Broccoli	1 each
Tua Tua Clams	400g
Cod Fillet	200g
Cherry Tomatoes	8 pcs
Onion	¼ each
Salt	½ tsp
Ground Black Pepper	½ tsp
White Wine	150 ml

Steps

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1. Cut the fish fillets into pieces; cut the broccoli into small florets (save the stems for other uses); brunoise the onion; and mince the garlic.

2. Heat a pan over medium heat, add 1 tablespoon of oil, and place the fish fillets in the pan (start with the skin side down). Season with a little salt and cook both sides until golden brown.

3. Heat a pan over medium heat, add 2 tablespoons of oil, and sweat the onions and garlic until fragrant.

4. Add the broccoli and cherry tomatoes, stir well, then pour in the white wine, cover, and cook for 2 minutes.

5. After removing the lid, add the Tua Tau Clams (or use normal clams as a substitute), then cover again and cook for 1 minute until the clams open.

6. Finally, return the fish pieces to the pan, season with a little salt and black pepper, toss well, and then plate.